Better Tasting Wine

Wine & Food Pairing

Lesson Objectives:

Learn wine and pairing principle

Know the classic wine and food pairing examples

Never mess up wine and food pairing again!

The ONE Universal Pairing Principle

Just like adding milk into coffee will change its texture and taste; food when interacting with wine will affect its flavor. Different ingredients and preparation methods will bring out different taste sensations with the same bottle of wine.

There are a lot of pairing guidelines, but only one universal pairing principle --

A good pairing is when the food and wine do not overshadow each other. Wine and food can complement or contract each other, as long as they do not mask each other’s unique flavor and characteristics.

Factors to Consider when Pairing

When pairing food, you are really complementing or contrasting four elements. The way the dish is prepared and cooked will affect these elements:

Body/ weight: heavy, medium, or light-body?

Flavor intensity: weak, moderate, strong?

Aroma: earthy, fruity, grassy, or herbal?

Taste: sweet, spicy, acidic, sour, bitter?

Example 1: Most people prefer pairing Cabernet Sauvignon with steaks because they are both full-bodied, strong flavor, and the protein in the meat will soften the tannin in the wine. A venturing wine lover may pair a red steak with a full-bodied white Rousanne.

Example 2: With spicy, strong-flavor Thai dishes, the classic gourmets would go for a Riesling. Its neutrality will complement Thai cuisine's spices. Its acidity and med bodied will match the weight of the food. A venturing wine lover may pair with Gewurztraminer or Marsanne.

Our Favorite Wine and Food Pairings

It is not always white wine with white meat... Pinot Noir, Beaujolais, Chianti are few handful reds that pair well with chicken. Below we have listed our favorite pairings as a good starting point: